10.6084/m9.figshare.10073354.v1
Cesar Lazaro
Cesar
Lazaro
Carlos Adam Conte-Junior
Carlos Adam
Conte-Junior
Martín Medina-Vara
Martín
Medina-Vara
Daniel Mota-Rojas
Daniel
Mota-Rojas
Rosy Cruz-Monterrosa
Rosy
Cruz-Monterrosa
Isabel Guerrero-Legarreta
Isabel
Guerrero-Legarreta
EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT
SciELO journals
2019
biogenic amines
lairage
poultry meat
storage
stress
2019-10-30 02:42:07
Dataset
https://scielo.figshare.com/articles/dataset/EFFECT_OF_PRE-SLAUGHTER_CONFINEMENT_STRESS_ON_PHYSICOCHEMICAL_PARAMETERS_OF_CHICKEN_MEAT/10073354
<div><p>Abstract The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system (where three variables L*, a*, b* are estimated: L* for lightness, a* defines redness, and b* defines yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and divided into five groups according to lairage holding time (30 min or 3 h), day/night schedule (daylight or nighttime) and control (no lairage). After slaughtering, breasts (M. Pectoralis major) were removed, stored for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding. Also, a three-hour pre-slaughter holding (daytime or night) resulted in high biogenic amine concentration, increase in lightness (L*), and reduction in redness (a*) during storage. Cadaverine concentration showed a rapid increase from day 6 onward. The time and schedule of chicken lairage is a pre-slaughter stress factor that affects meat quality. Based on these observations, it is recommended to slaughter chickens immediately on arrival at the processing plants.</p></div>